Parmesan polenta with prosciutto, fig and rocket

An deliciously easy meal to whip up when you're lacking time and energy.

Serves 4

What you will need

3 cups (750ml) chicken or vegetable stock

1 1/2 cups (260g) instant polenta

1/3 cup (80ml) thin cream

1 cup (70g) finely grated parmesan

1/4 cup (60ml) extra virgin olive oil

1/4 cup (20g) shaved parmesan

1 bunch rocket, trimmed

8 slices prosciutto

4 ripe figs, halved

1 1/2 tbs balsamic vinegar

Shaved parmesan, to serve

Step-by-step

1. Make the polenta

Grease and line the base and sides of a 15cm square cake pan. Place the chicken stock in a medium saucepan over high heat and bring to the boil. Gradually add the polenta in a steady steam, continuously stirring. Reduce heat to low and cook, stirring, for 5 minutes or until polenta is tender and mixture thickens. Remove from heat and stir in the cream and grated parmesan. Pour into the pan and smooth the surface. Place in the freezer for 30 minutes or until polenta is firm.

2. Bake

Preheat oven to 200°C. Line an oven tray with baking paper. Turn the polenta out onto a clean work surface. Use a sharp knife to cut into triangles. Place on the lined tray. Brush with a little of the oil. Sprinkle with shaved parmesan. Bake for 10 minutes or until golden.

3. Finish and serve

Place the polenta, rocket, prosciutto and figs on serving plates. Drizzle with vinegar and remaining oil. Sprinkle with shaved parmesan to serve.

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